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Each entrée will serve 4 to 6 and will be packaged in oven ready cookware.
All recipes and baking instructions will be handed out at the end of each class. This way your family can discuss what we learned in class while enjoying the dinner we created!
We will provide vegetarian options upon request at registration.
Families that don’t eat certain types of meat should register as vegetarian.
Our meals are nut free, but we’re unable to provide gluten free or dairy free classes or substitutions.
KEY: GF=gluten free meal, DF=dairy free meal, VG=meal is vegetarian (all meals can be made vegetarian)
All recipes and baking instructions will be handed out at the end of each class. This way your family can discuss what we learned in class while enjoying the dinner we created!
We will provide vegetarian options upon request at registration.
Families that don’t eat certain types of meat should register as vegetarian.
Our meals are nut free, but we’re unable to provide gluten free or dairy free classes or substitutions.
KEY: GF=gluten free meal, DF=dairy free meal, VG=meal is vegetarian (all meals can be made vegetarian)
Below is our Menu. (*Dates reflect a M-F schedule)
* Please note that the first day of class students will be focusing on KNIFE SKILLS and will be bring home a large side salad instead of dinner. Here is a soup and bread recipe that would go well.
Food Safety and cooking your meals.
- All meals must be refrigerated or cooked within 30-minutes of the class ending. (students attending an after-care program or leaving the food at room temperature past the 30-minutes run the risk of getting a foodborne illness.)
- All meals should be consumed within 24 hours or frozen.
- All cooked meals should be cooked thoroughly and reach the internal temperature of at least 165 °F
Note: The menu contains listings for dates that have already passed. Please jump to the dates that correspond with your student's class!
The First Day of Class:
Basic House Salad: Using romaine lettuce, carrots, celery, peppers, tomatoes, and cucumbers, students will practice knife skills and different types of cuts. We will also make a basic balsamic vinaigrette from scratch. (DF, GF, VG)
25-Mar to 29-Mar Classic Minestrone (Winter Session): As a class we will start with a mirepoix base then add tomatoes, kidney beans, green beans, zucchini, and kale. This soup is incredibly hearty and filling even though it’s vegetarian. (GF, DF, VG) (Stovetop Instructions: Pour ingredients into a large pot and add 2-3 cups of water. Once it’s just the right consistency, bring to a boil. Reduce heat to low and let simmer for 20-30mins. Stir 2-3 times while it is cooking and make sure the internal temperature reaches at least 165 °F)
1-Apr to 5-Apr Kids Choice: Students during the winter session voted and chose French Toast Casserole:
A fun spin on bread pudding, students will crack and whisk eggs into a batter. They will season their batter with French Toast spices and pour over cubed bread. They will top with a choice of fresh fruit, berries, and real maple syrup! (VG)
***Notes about cooking: This dish takes 60 minutes to bake, so it might be a better dessert option rather than breakfast for dinner,
8-Apr to 12-Apr (This is Spring Break! Shoreline Schools please refer to your welcome email)
15-Apr to 19-Apr Cheeseburger Casserole: Students will make a hearty casserole with ground beef, cheese, tomatoes, peppers, onions and pickles topped with puff pastry! (Preheat oven to 375 degrees. Bake covered for 20 mins. Remove foil and bake an additional 10-15 mins until it’s lightly brown on the top. Let it cool for 10 minutes in the form before serving.)
22-Apr to 26-Apr Mac n Cheese: Students will sample cheeses and learn to make a béchamel sauce. With three cheeses, garlic, a splash of butternut soup and a hint of carrot juice for color we are sure to outshine good old, boxed mac! (VG) (Carefully add 1-2 cups milk or water to pan. Bake covered in a preheated 375-degree oven for 20 minutes. Remove foil and bake uncovered for 10-15 minutes or until cheese is bubbly and browning and the internal temperature reaches at least 165 °F)
29-Apr to 3-Mar Gumbo: Using both chicken and Chicken Apple sausage, students will add colorful bell peppers, tomatoes, and okra, to a low heat highly flavored Creole broth! (DF) (Stovetop Instructions: Pour ingredients into a large pot and add 2-3 cups of water. Once it’s just the right consistency, bring to a boil. Reduce heat to low and let simmer for 20-30mins. Stir 2-3 times while it is cooking and make sure the internal temperature reaches at least 165 °F)
6-May to 10-May Potato soup: We will start with a mirepoix and add spring veggies, and fresh chives. Students will get to use 3 types of potatoes and have the choice of adding bacon. (Stovetop Instructions: Pour ingredients into a large pot and add 2-3 cups of water. Once it’s just the right consistency, bring to a boil. Reduce heat to low and let simmer for 20-30mins. Stir 2-3 times while it is cooking and make sure the internal temperature reaches at least 165 °F)
13-May to 17-May Dumplings and Salad rolls: Students will work together to sauté cabbage, carrots, spices, and add cooked pork or tofu to make a delicious filling that they will roll into dumpling dough. Students will practice their knife skills to slice and julienne veggies and herbs for fresh salad rolls. **due to peanut allergies, I will include a peanut sauce recipe to make at home. (DF) (Pan fry in a skillet and add 4 Tbs oil. Heat oil over medium or med-low heat. Carefully place dumplings one at a time into the hot oil. Fry for 3-5 minutes, flip over and cook on the other side. They are done when they are golden brown.)
20-May to 24-May Pizza: Students will learn the science behind baking when making pizza dough from scratch! They can top their 16” pizza with 7 different veggies, sausage, pepperoni, and mozzarella.
Cooking your pizza: parents should handle this part as it is hot and tricky.
28-May to 31-May Rainbow Taco Salad: Students will dice veggies and build a loaded taco salad. Each student will mix their own dressing!
3-Jun to 7-Jun Black Bean Burgers: We will use black beans as a base for these delicious burgers, and add garlic, bell peppers, onion, corn, and spices. These flavor packed burgers are a perfect meal for the start of grilling season!
11-Jun to 14-Jun Rainbow Sesame Zoodle: Students will spiral zucchini noodles and mix their own nut free sesame sauce. By adding carrots, peppers, broccoli, and baby corn this dish is sure to brighten up any long winter day! (VG, GF, DF)
The First Day of Class:
Basic House Salad: Using romaine lettuce, carrots, celery, peppers, tomatoes, and cucumbers, students will practice knife skills and different types of cuts. We will also make a basic balsamic vinaigrette from scratch. (DF, GF, VG)
25-Mar to 29-Mar Classic Minestrone (Winter Session): As a class we will start with a mirepoix base then add tomatoes, kidney beans, green beans, zucchini, and kale. This soup is incredibly hearty and filling even though it’s vegetarian. (GF, DF, VG) (Stovetop Instructions: Pour ingredients into a large pot and add 2-3 cups of water. Once it’s just the right consistency, bring to a boil. Reduce heat to low and let simmer for 20-30mins. Stir 2-3 times while it is cooking and make sure the internal temperature reaches at least 165 °F)
1-Apr to 5-Apr Kids Choice: Students during the winter session voted and chose French Toast Casserole:
A fun spin on bread pudding, students will crack and whisk eggs into a batter. They will season their batter with French Toast spices and pour over cubed bread. They will top with a choice of fresh fruit, berries, and real maple syrup! (VG)
***Notes about cooking: This dish takes 60 minutes to bake, so it might be a better dessert option rather than breakfast for dinner,
8-Apr to 12-Apr (This is Spring Break! Shoreline Schools please refer to your welcome email)
15-Apr to 19-Apr Cheeseburger Casserole: Students will make a hearty casserole with ground beef, cheese, tomatoes, peppers, onions and pickles topped with puff pastry! (Preheat oven to 375 degrees. Bake covered for 20 mins. Remove foil and bake an additional 10-15 mins until it’s lightly brown on the top. Let it cool for 10 minutes in the form before serving.)
22-Apr to 26-Apr Mac n Cheese: Students will sample cheeses and learn to make a béchamel sauce. With three cheeses, garlic, a splash of butternut soup and a hint of carrot juice for color we are sure to outshine good old, boxed mac! (VG) (Carefully add 1-2 cups milk or water to pan. Bake covered in a preheated 375-degree oven for 20 minutes. Remove foil and bake uncovered for 10-15 minutes or until cheese is bubbly and browning and the internal temperature reaches at least 165 °F)
29-Apr to 3-Mar Gumbo: Using both chicken and Chicken Apple sausage, students will add colorful bell peppers, tomatoes, and okra, to a low heat highly flavored Creole broth! (DF) (Stovetop Instructions: Pour ingredients into a large pot and add 2-3 cups of water. Once it’s just the right consistency, bring to a boil. Reduce heat to low and let simmer for 20-30mins. Stir 2-3 times while it is cooking and make sure the internal temperature reaches at least 165 °F)
6-May to 10-May Potato soup: We will start with a mirepoix and add spring veggies, and fresh chives. Students will get to use 3 types of potatoes and have the choice of adding bacon. (Stovetop Instructions: Pour ingredients into a large pot and add 2-3 cups of water. Once it’s just the right consistency, bring to a boil. Reduce heat to low and let simmer for 20-30mins. Stir 2-3 times while it is cooking and make sure the internal temperature reaches at least 165 °F)
13-May to 17-May Dumplings and Salad rolls: Students will work together to sauté cabbage, carrots, spices, and add cooked pork or tofu to make a delicious filling that they will roll into dumpling dough. Students will practice their knife skills to slice and julienne veggies and herbs for fresh salad rolls. **due to peanut allergies, I will include a peanut sauce recipe to make at home. (DF) (Pan fry in a skillet and add 4 Tbs oil. Heat oil over medium or med-low heat. Carefully place dumplings one at a time into the hot oil. Fry for 3-5 minutes, flip over and cook on the other side. They are done when they are golden brown.)
20-May to 24-May Pizza: Students will learn the science behind baking when making pizza dough from scratch! They can top their 16” pizza with 7 different veggies, sausage, pepperoni, and mozzarella.
Cooking your pizza: parents should handle this part as it is hot and tricky.
- Move your rack to the center slot in your oven and preheat your oven to 400 F
- Bake on parchment paper but remove the cardboard round.
- Carefully pull out the rack and slowly slide the pizza and parchment paper onto the rack.
- Bake for 13-18 minutes. Carefully remove from oven (it will slide off the parchment paper) and set on cutting board. Let sit for 5 minutes before cutting. Slice and serve.
28-May to 31-May Rainbow Taco Salad: Students will dice veggies and build a loaded taco salad. Each student will mix their own dressing!
3-Jun to 7-Jun Black Bean Burgers: We will use black beans as a base for these delicious burgers, and add garlic, bell peppers, onion, corn, and spices. These flavor packed burgers are a perfect meal for the start of grilling season!
11-Jun to 14-Jun Rainbow Sesame Zoodle: Students will spiral zucchini noodles and mix their own nut free sesame sauce. By adding carrots, peppers, broccoli, and baby corn this dish is sure to brighten up any long winter day! (VG, GF, DF)